Monday, June 4, 2012

Sugarplum Cake with Glaze

This is another one of those recipes that uses baby food (see the Carrot Cake for an earlier example).  I love these recipes because I don't need to have fresh produce on hand to make something tasty; baby food is completely shelf stable.  It also takes up very little shelf space.

  • 1/3 cup powdered sugar
  • 1 container of puréed prunes, baby food (2.5 oz size)
  • 1 & 1/2 tablespoons water
  • 1 tablespoon salted butter, melted
  • 1/4 cup flour
  • 4 tablespoons sugar
  • 1 tablespoon nonfat dry milk
  • 1 teaspoon dried egg white powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/16 teaspoon nutmeg

Pan Insert to Use:  Divider Pan

Servings:  1-2

1.  Spray pan insert with nonstick cooking spray and preheat grill.
2.  Measure out 2 teaspoons of the puréed prunes into a zippered sandwich bag, add the 1/3 cup powdered sugar; knead in bag until smooth:

3.  Combine the remaining prunes, water, and melted butter in a small bowl.
4.  Combine the dry ingredients (flour, sugar, dry milk, egg white powder, baking powder, cinnamon, and nutmeg) in a medium bowl and add the prune/water/butter mixture; mix well:

5.  Pour batter into one divider well and close lid; cook for 8-10 minutes.  Test doneness with a toothpick inserted into center.
6.  Remove cake from pan insert and let cool for 2-3 minutes.
7.  Cut a corner from the zippered sandwich bag and drizzle glaze over top of cake:

8.  Let stand until cool enough to eat.

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